Search Results for "Corn"
Recipe Results 66 of 103 pages
Tater-Topped Casserole
Ingredients: 1 lb. ground beef 1 small onion, finely chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup milk 1 cup frozen mixed vegetables (carrots, corn, green beans, peas) 1 cup shredded cheddar cheese 1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned shredded potato nuggets Directions: Heat oven to 375ºF. Brown
Gone All Day Casserole
Submitted by Debra Flinner, of Canton OH Ingredients: 1 c. uncooked wild rice, rinsed & drained 1c. chopped celery 1c. chopped carrots 2 4oz. cans mushroom stems and pieces, drained 1 lg. onion, chopped 1 clove garlic, minced 1/2 c. slivered almonds 3 beef bouillon cubes 2-1/2 tsp. seasoned salt 2 lb. boneless round steak,
Layered Mexican Casserole
Ingredients: 1/2 lb. ground beef 1 can (11 oz.) corn, drained 1-1/2 cups chunky salsa 1 cup cottage cheese 1 container (8 oz.) sour cream 5 cups tortilla chips, divided 1-1/2 cups shredded cheddar cheese, divided Directions: Heat oven to 350°F. Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or
Roasted Shallots, Tomatoes and Arugula Salad
Ingredients: 6 medium shallots, peeled, cut into fourths ½ cup olive oil 1 cup balsamic vinegar 1 T. Dijon mustard Salt 4 medium firm, ripe, Florida tomatoes, cut into fourths 1 cup arugula leaves Peppercorn mix, freshly ground Directions: Preheat oven to 400 degrees. Pour 2 t. of the olive oil over the shallots and place
Pepperoni Pizza Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 8 oz. pkg. cream cheese 1/2 cup sour cream 1 tsp. dried oregano 1/8 tsp. garlic powder 1/2 cup pizza sauce 1/2 cup chopped pepperoni 1/4 cup sliced green onions 1/2 cup chopped green pepper 1/2 cup shredded mozzarella cheese Corn chips or crackers Directions: In a
Roast Pork with Raspberry Sauce
Ingredients: 3-4 pound pork loin roast, boneless 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground sage 1 12-oz package frozen raspberries, thawed 1 1/2 cups sugar 1/4 cup white vinegar 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup cornstarch 1 tablespoon lemon juice 1 tablespoon butter,
Pad Thai (Thai-Style Noodles, Sprouts & Eggs)
Ingredients: 1 cup fresh bean sprouts (3 oz.) 1 jar OR can (7 to 8-3/4 oz.) whole baby corn, drained 1/2 cup sliced green onions 1/4 cup chopped peanuts 1/2 cup fresh straw mushrooms 4 EGGS 3/4 tsp. garlic powder 4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained 1/2 cup bottled Pad Thai
Breakfast Burritos with Salsa
Ingredients: 4 large eggs 2 tablespoons low-sodium canned corn, drained (or 2 tablespoons frozen corn) 1 tablespoon 1% fat milk 2 tablespoons green peppers, diced 1/4 cup onions, chopped 1 teaspoon mustard 1/4 teaspoon garlic powder nonstick cooking spray 4 flour tortillas, large size 1/4 cup salsa Directions: In a large mixing bowl, blend eggs,
Breakfast Fritters
Ingredients: 1/4 cup sugar, divided 1/2 tsp. ground cinnamon 2 eggs 1 cup super-fine cornmeal 1/2 cup flaked coconut 1 tsp. baking powder 1 cup oil, for frying Directions: Mix 2 Tbsp. of the sugar and the cinnamon; set aside. Place eggs, cornmeal, coconut, remaining 2 Tbsp. sugar and the baking powder in medium bowl; mix with hands
Mixed Grain Bread
Ingredients: 1/4 cup cornmeal (yellow) 1/4 cup brown sugar (packed) 1 teaspoon salt 2 tablespoons vegetable oil 1 cup water (boiling) 1 package dry yeast (active) 1/4 cup water (warm 105 – 115 degrees) 1/3 cup whole wheat flour 1/4 cup rye flour 2-3/4 cups flour (all purpose) Directions: Mix cornmeal, brown sugar, salt and
